Pork Chops, Chickpeas and Fennel
Photography by Aaron McLean.
One dish meals are a boon for busy cooks and I usually serve this with a big green salad and warm bread rolls.
Serves: 4
INGREDIENTS
4 pork chops, about 1½ cm thick
sea salt and freshly ground pepper
1 tablespoon olive oil
2 red onions, peeled with root end left on
2 fennel bulbs, fronds reserved
zest and juice 1 orange
1 tablespoon brown sugar
1 tablespoon white wine vinegar
1 cup chicken stock
2 cloves garlic, crushed
6 sprigs thyme
pinch chilli flakes
1 x 400 gram tin chickpeas, drained and rinsed
METHOD
Preheat the oven to 180°C.
Cut the skin off the chops and score the fat with a sharp knife to prevent them curling up during cooking. Season.
Heat the oil in a large sauté pan and brown the chops on both sides then transfer to a plate.
Cut the onions and fennel into wedges and add to the pan. Season and cook over a medium heat for about 8 minutes until lightly golden and softened. Transfer to a wide ovenproof baking dish.
Add all the remaining ingredients to the pan and bring to the boil. Place the chops on top of the vegetables and pour over the contents of the pan.
Bake for 15 minutes or until the pork is just cooked through. Scatter with the reserved fennel fronds to serve.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!